Hetman's borscht

Although all borsches are good, but Hetman's borsch is considered one of the most delicious. It differs from other borsches and what gives it a unique taste - eggplant. Yes, usual blue fresh eggplant. Try making borscht with eggplant - I think you'll like it too.

Products

Pork ribs for the broth - 0.5 kg.

Onions - 3 pcs.

Medium carrots - 2 pcs.

Beets - 2 pcs.

Cabbage - 500 gr

Medium potatoes - 4 pcs.

Sweet bell pepper - 1 pc.

Eggplant - 1 pc.

Green beans - 250 g

Tomatoes - 2 pcs.

Tomato paste - 200 gr

Bay leaf - 2-3 pc.

Black pepper - 5-6 paprika peas

Salt -

Fat (lard, butter or vegetable oil) - 2 tablespoons

Garlic - 4 cloves

Greens -

Step by step photo recipeBorsch Hetmanian

  Pictures of the recipe: Hetman's Borsch - step 1.

How to cook borsch with eggplant:

Let's put the meat broth to boil. In a big pot we pour 4 liters of water over the ribs. Do not forget to remove the foam when it boils. Add the peppers and the bay leaf. You can add parsley and celery roots. Reduce the heat and let it simmer for 1.5 hours. Meanwhile, we'll deal with the vegetables.

Photos of cooking the recipe: Hetman's Borsch - step 2

Peel the vegetables. Dice onions, carrots, beets, peppers, cabbage, eggplant - coarse julienne. The potatoes - slices.

Recipe photo: Hetman's Borsch - step 3.

In the melted fat in a pan first fry the carrot - 4 minutes, then add the onion and fry, stirring, for 3 minutes. 

Add peppers, tomatoes, and after 5 minutes add the beets. Beets should stew for 10 minutes over low heat. 

Add tomato paste, stir well and let stew for another 5 minutes.

 

Take the meat out of the broth (if you want), put ¼ of the stewed vegetables and the cabbage into the broth. Once it boils for 5 minutes, put the potatoes and after another 5 minutes - the eggplants. Put some salt in it. Cook the borsch for 5 minutes, add the beans, the rest of the stewed vegetables, boneless meat cut into pieces and cook for 10 minutes. Let's salt the borsch to taste.

In a mortar we grind garlic, finely chop the herbs and add them to the ready borsch. Let our borsch stand for 15-20 minutes.

Photos of cooking: Hetman's borsch - step 4

On a plate to the borsch we can add sour cream, pepper.

Enjoy!

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